Comments on: chicken with almonds and green olives

By: MemeGRL

MemeGRL — Fri, 17 Apr 2009 01:56:30 +0000

Chris, I’m right here with you a year later. I agree 100% on the saffron (& I used it too). And I too found it to be really fatty. Next time, even though I agree with the commenter who made it all boneless, I think we’ll try two chicken breasts cut in half and four drumsticks and make everyone happy with all-favorite parts and hopefully less fat released.
Still–a hit here. My son had two of the drumsticks! Thanks!

By: Chris

Chris — Mon, 23 Mar 2009 01:09:29 +0000

Okay, it’s a year later–but that transitional time once again. I thought this was a great recipe. The amt of saffron is so tiny (and I used it) that I can’t say it would make much of a difference to leave it out if you don’t have it.

I wanted a mix of white and dark meat, so I used thighs and breasts cut in half so all the pieces were about the same size. It’s easy to burn the garlic at the beginning, so I think when I make this again I would add the garlic in a little later, once the bread was starting to brown.

I made this Spanish rice recipe from Epicurious as well, and it was a good combo:
http://www.epicurious.com/recipes/food/views/Spanish-Rice-with-Zucchini-13601

The zucchini’s a good touch. I also added some tomato paste and browned it at the beginning along with some paprika so the rice had a nice red color.

Thanks Deb for another good one!

By: Erinn Johnson

Erinn Johnson — Thu, 03 Apr 2008 16:17:46 +0000

I am going to have to give this a try. Marcona almonds are my favorite. My brother works at ideal cheese and gives me a HUGE bag every christmas. Somehow I have not eaten the whole bag yet.

By: Emily

Emily — Mon, 31 Mar 2008 14:59:11 +0000

Saffron tip for that college student– try Trader Joe’s if you’ve got one nearby, they have affordable threads!

By: Rob

Rob — Mon, 31 Mar 2008 13:55:11 +0000

You hit the weather element RIGHT on. I hate the back and forth. And it LOOKS so warm outside you think it SHOULD be warm when you’re getting dressed.

I hope the recipe is as spot on as your weather analysis because I’m going to try it!

By: Lydia

Lydia — Mon, 31 Mar 2008 02:39:15 +0000

Deb, this sounds similar to the chicken mirabella recipe in the Silver Palate cookbook. Here’s one variation I’ve seen: http://chocolateandzucchini.com/archives/2007/08/caramelized_chicken_with_green_olives_and_prunes.php. I think a taste test is in the future!

By: Amber

Amber — Sun, 30 Mar 2008 23:16:55 +0000

I made this tonight. it was very good – and the hubby LOVED it. I was amazed at how much the olives flavored the dish after only being in there for 10 -15 minutes! The texture of the sauce was a little weird — this is not an attractive dish to serve to company, and I also had the problem with it being a little bit oily — but it was very delish, and I loved sopping up the sauce with the extra country bread. Thanks for this!

By: Kristofer

Kristofer — Sun, 30 Mar 2008 00:38:48 +0000

Oh, and I made my in CAST IRON, which was lovely.

By: Kristofer

Kristofer — Sun, 30 Mar 2008 00:37:41 +0000

Wow. Made this dish on a cold NE PA evening. It was tremendous, the bready, almondy, olively mixture was fabulous. I did it with boneless chx thighs, which was nice, no bones or assorted coming out of the dish during eating, and I think next time, some paprika on top (towards the end, perhaps when adding the olives) and some slivered toasted almonds on top for garnish would make it even more SUBLIME – Smitten, you’re the best! -Cheers!

By: Sheila

Sheila — Sat, 29 Mar 2008 00:56:59 +0000

I tried this recipe last night and found it to be just ehhh. That said, I did skin the chicken thighs first but I thought that it needed something maybe like other herbs or veggies.I have enjoyed reading your blog over the past year.